Scarlet Quinoa with Charred Summer Corn Salad

This mouth-watering salad is a virtual farmer’s market in a bowl and is perfect for your next picnic or cookout. The fresh crunchy veggies, bittersweet charred sweet corn, and chewy quinoa tossed in a bright, acidic dressing are the perfect summer flavors to accompany your favorite protein. You can make the salad in advance and store in the refrigerator, however, bring it to room temperature to serve.

3 cups prepared and cooled scarlet quinoa
3 radishes, cleaned and finely chopped
2 ears of fresh sweet corn, husks, and silks removed
2 cloves garlic, finely chopped
2 cups cooked edamame beans
1 serrano pepper, seeded and finely chopped
1 orange bell pepper, finely chopped
1 carrot peeled and finely chopped
1 bunch fresh cilantro leaves, finely chopped
4 tablespoons olive oil
4 tablespoons rice wine vinegar
4 tablespoons fresh lemon juice
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper


1) Preheat your oven or grill to broil/high and place the corn cobs directly on the grate. Cook and turn until charred on all sides about 5 to 8 minutes. Remove the corn to a plate and set aside to cool.

2) To make the dressing, whisk the olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl.

3) When the corn has cooled, cut the kernels from the cobs and transfer the kernels to a large bowl. Add the quinoa and remaining vegetables.

4) Pour the dressing over the quinoa and vegetables, and mix well until coated. Adjust seasonings as needed and serve at room temperature.

Print this recipe


Leave a Reply